What to do with chicken...that is what I think all the time. I made this recipe from WW magazine. Of course Rylee thought it was too spicy. I thought it was great. Next time I will use less hot pepper flakes...
2 TBSP chopped fresh rosemary (I used dried)
4 garlic cloves, thinly sliced (I minced)
1 TBSP olive oil
1 TBSP grated lemon zest
3/4 tsp kocher salt
1/2 tsp crushed red pepper
6 bone-in chicken breasted, skinned (I used boneless skinless)
1/4 c balsamic vinegar
1. Preheat oven to 400.
2. Mix the rosemary, garlic, oil, lemon zest, salt and crushed red pepper in a bowl. Add the chicken and toss to coat.
3. Place the chicken on a 9 x 13 baking dish. Cover with foil and bake 30 minutes. Increase the oven temperature to 450. Drizzle the vinegar over the chicken. Bake, uncovered, until the chicken is browned and an instant read thermometer incerted into a breast registers 170, about 10 minutes. Transfer to a platter and let stand about 5 minutes.
4. Skim any fat from the pan juices. Serve the pan juices.